Influence of Using Coconut, Palm, and Corn Oils as Frying Medium on Concentration of Acrylamide
in Fried Tempe
M. Muchtaridi , J. levita, D. Rahayu, H. Rahmi
Division of Pharmacochemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jl KM 21.5 Bandung-Sumedang, Jatinangor, Indonesia
Abstract
The aim of this research is to study the formation of acrylamide with different kind of vegetable oils as the cooking media. The samples were prepared by cooking and baking above 120
℃ then extracted with dichloro- methane-ethanol and separated by SPE C-18 with methanol 60 as eluent. The extracts were analysed by HPLC, with
condition as followed: C-18 column; acetonitrile-water 5:95 pH 2.52 mobile-phase; 0.5 mlminute flow rate; and 210 nm wavelength. It was figured out that a fried tempe using corn oil contained 0.57
78 μgg acrylamide 8.202.10-3 standard deviation and 1.4195 coefficient variation, using coconut oil
0.192 μgg acrylamide 5.656.10-3 standard deviation 2.946 coefficient varia
tion, using palm oil 0.1455 μgg acrylamide 6.081.10-3 standard deviation and 4.1794 coeffi- cient variation.
Keywords
acrylamide, tempe, coconut oil, palm oil, corn oil
1. Introduction
The Swedish National Food Authority and the University of Stockholm have conducted valuable research in the field
of food safety in April 2002[1]. These researchers found microgram per kilogram to milligram per kilogram levels of
acrylamide in foods[2]. Acrylamide is a reactive chemical, which is used as monomer in the synthesis of polyacryla-
mides used in purification of water, and in the formulation of grouting agents. Acrylamide is known as a component in
tobacco smoke.
The International Agency for Research on Cancer IARC has classified acrylamide as probably carcinogenic to hu-
mans Group 2A. Neurological effects have been observed in humans exposed to acrylamide. Properties, use and toxic
effects of acrylamide are reviewed by IARC and EU[3].
Several sources of hypothesis for the formation of acrolein are known[4]. It may arise from degradation of amino acids
from proteins and degradation of carbohydrates, and also from the Maillard reaction between amino acids or proteins
and carbohydrates[5,6]. Glycerol is degraded to acrolein[6], the unpleasant acrid black and irritating smoke, when oil is
heated at tempe fried temperatures above the smoke point 260-290°. The smoke point is higher for oils with higher
content of saturated fatty acids and lower content of polyun-
Corresponding author: muchtaridiunpad.ac.id M. Muchtaridi
Published online at http:journal.sapub.orgfph Copyright © 2012 Scientific Academic Publishing. All Rights Reserved
saturated acids. The smoke points for some of the main oils and fats are as follows: palm
℃, peanut 220℃, olive: 210℃, lard and copra 180
℃, sunflower and soybean 170℃, corn 160
℃, margarine 150℃, and butter 110℃[4,7-9]. Usually, the smoke starts to appear on the surface of heated oils before
their tempe reaches 175 ℃. The oil is first hydrolyzed into
glycerol and fatty acids and then acrolein is produced by the elimination of water from glycerol by a heterolytic acid-
catalyzed carbonium ion mechanism followed by oxida- tion[2].
CH2OH-CHOH- CH2OH CH2=CH-CHO
Glycerol Acrolein
Acrolein can be converted into acrylamide by a series of fundamental reactions. However, both acrolein and acryla-
mide are reactive, because of their double bonds and the amino group of acrylamide. They can readily react further
with other reactive groups present in the food matrix or formed during the heating process. For example, acrylamide
can react with small reactive molecules, such as urea CONH22 and formaldehyde HCHO, or with glyoxal
CHO2, aldehydes RCHO, amines R2NH, thiols RSH etc. Furthermore, the products shown in the following
scheme can even react further in the same mode of reac- tion[2].
The study of acrylamide formation has been published in many paper, even potato fried study is investigated com-
prehensively[10,11]. However, the study of formation acrylamide in tempe has not yet been fully investigated, for
the reason that tempe are consumed almost daily in Indone- sia[12]. The objective of this research would be proofed of
the influence of usage of coconut oil with 84 trygliseride, palm oil with 84 trygliseride and corn oil with 98.4
trygliseride as frying media to content of acrylamide at tempe.
2. Materials and Methods
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